1/2 tsp salt
1/2 tsp pepper
2 tsp minced garlic
2 tsp crushed rosemary
1 tsp dried thyme
3 tbsp. Olive oil
That's it! The hardest part to this recipe is the flattening of the chicken breasts and that isn't really hard just an extra step. I have a meat tenderizer somewhere....but I didn't want to spend the time looking so I placed the chicken breasts in between wax paper and used a hammer. You don't have to pound very hard to flatten chicken.
This is key to this recipe...DO NOT skip this part. The reason is so that the chicken cooks faster and does not get dried out with the pan frying.
1. Flatten your chicken to about 1/2 inch in thickness
2. Place chicken spices and oil in the pan
3. Cook chicken for about 5 -7 minutes on each side or until juices run clear.
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| chicken in between wax paper |
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| after smashed |
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| In the pan...ready for cooking |
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| All done |
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